These fritters are super delicious, light, and filling. They are perfect for a quick and easy dinner or can be saved in the fridge and reheated (a quick 1 minute zap in the microwave works for me) for lunches later in the week. You can serve it up with some yogurt or sour cream. I mixed up some chives and coconut yogurt to have with the fritters and might I say it was the perfect addition.
For Christmas Day I decided to make this Strata for a little brunch after we finished with all the Christmas festivities. I woke up early that morning to make it and let it chill in the fridge until we were ready, but you could make it the night before and bake it in the morning. I had served it with some bratwursts (for the meat eaters of course) and fruit salad, but you could have it on its own as well.
I really wanted to bake something for breakfast, so I decided to bake some scones. After consulting the family and friends as to whether or not they wanted cranberry or pumpkin the results had been a mash up of the two. I decided that rather than choosing which one to make, I would just make both flavors. I am not great at being able to come up with my own gluten free baking creations; so after searching the web I found these two amazing recipes. Both of which make delicious flavor packed scones that are still moist as any great scone should be. I added cinnamon on top of my pumpkin ones for a bit more of that pumpkin pie flavor.
These falafels are great if you are looking for something to make but don’t have a lot of time to make it. Even the meat eaters in the family will go for seconds with this deliciously simple dish. Instead of using traditional pitas, you can use lettuce or cabbage as your wrap, as I have, for a gluten-free option. Add in your favorite vegetables to give it more health benefits and taste. I decided to go for some caramelized onions, sautéed asparagus, cucumber, beets, and bell pepper.
This soup is absolutely delicious for a light, warm dish for the cooler weather; and makes plenty for more to have later in the week. It is also so simple and easy to make. You could add some vegetable broth instead of water to make it a bit thicker and heavier, but I loved the lightness of the soup as it was. I also cut up some bread to dip in to the soup which of course is always amazing.
This is a delicious cookie for the fall season to crunch that pumpkin craving. Even with the amount of almond butter, you don’t taste the almond butter that much. If you find that they are too soft, simply put them back into the oven for about 5-8 minutes longer or until you have your desired texture.
This recipe uses a vegetable soup base with indian curry spices to create a delicious hybrid of the two. It is both light and filling and very easy to make. The cauliflower rice soaks up the spices of the sauce to intensify the flavor while being a light replacement for normal rice.